Lowcountry Fish and Grits
The Lowcountry region of South Carolina is known for its delicious seafood and rich culinary traditions. If you’re looking to bring a taste of this vibrant part of the country to your kitchen, look no further than ILIOS Lowcountry blend. Our aromatic blend is perfect for adding depth and complexity to your dishes, and it pairs particularly well with seafood. Today, we’re sharing our family recipe for Lowcountry fish and grits that is sure to become a new favorite.
Ingredients:
• 1 pound of white fish (such as Wahoo or Snapper)
• 1 cup of uncooked grits
• 2 tablespoons of ILIOS Lowcountry Blend
• 2 cloves of garlic, minced
• 1 lemon, juiced
• 1/4 cup of butter
• 1 cup of grated cheese (such as white cheddar or gouda)
• Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Add the grits to a pot with 4 cups of milk or water, and bring to a boil. Then reduce the heat to low, cover, and simmer for 20-25 minutes or until the water has been absorbed and the grits are tender.
3. While the grits cook, pat your fish dry and season both sides with salt and pepper. Place the fish on the prepared baking sheet and sprinkle with ILIOS Lowcountry.
4. In a small saucepan, melt the butter over medium heat, add the minced garlic and cook for 1-2 minutes or until fragrant. Stir in the lemon juice and remove from the heat.
5. Brush the butter mixture over the fish and bake for 10-12 minutes or until the fish is opaque and flakes easily with a fork.
6. When the grits are done cooking, stir in the grated cheese until it is melted and fully incorporated.
7. To serve, place a scoop of the grits on a plate and top with the baked fish.
This fish and grits recipe is the perfect way to bring the flavors of the lowcountry to your kitchen. Whether you’re a fan of seafood or just looking for a new twist on a classic comfort food, this recipe is sure to satisfy.